Slow Cooker Mongolian Beef
This Slow Cooker Mongolian Beef is the ultimate comfort food. With tender, savory beef coated in a rich, sweet soy glaze, it’s a perfect dinner to pair with steamed rice or veggies. The best part? Let your slow cooker do all the work!
Servings: 4
Calories: 399kcal
Ingredients
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced sodium soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt to taste
- Black pepper to taste
Instructions
- Slice the flank steak thinly against the grain, then cut it into smaller pieces. Place the steak in a mixing bowl.
- Season the steak pieces with a pinch of salt and pepper. Add the cornstarch and toss until the steak is evenly coated.
- Finely mince the ginger and garlic.
- Pour the vegetable oil into the bottom of your slow cooker, then add the coated steak pieces.
- Add the minced garlic, ginger, brown sugar, sesame oil, soy sauce, and water to the slow cooker. Stir everything together until well combined.
- Set the slow cooker to cook for 2.5 hours on high or 4-5 hours on low. Stir the mixture once cooking is complete.
- Thinly slice the scallions.
- Garnish the finished Mongolian beef with scallions and sesame seeds before serving. Serve over rice for a complete meal.
Notes
Slightly freeze the flank steak before slicing. This makes it easier to get thin, even pieces.
Stir occasionally during cooking to prevent sticking and ensure even cooking.
Chop the garlic, ginger, and scallions the night before to save time in the morning.
Nutrition
Calories: 399kcal | Carbohydrates: 32g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 976mg | Potassium: 465mg | Fiber: 1g | Sugar: 20g